Description
This Seafood Lasagna is rich, creamy, and elegant — layers of tender shrimp, sweet crab meat, silky ricotta filling, and garlicky white sauce nestled between soft lasagna noodles and topped with golden melted cheese. It’s a restaurant-style comfort dish that feels special enough for holidays, dinner parties, or romantic dinners but easy enough for home cooking. Every bite is loaded with delicate seafood flavor balanced by creamy cheese and herbs.
⏱ Time
Prep: 25 minutes
Bake: 40 minutes
Rest: 10 minutes
Total: 1 hour 15 minutes
🍽 Servings
8 servings
🛒 Ingredients
🐟 Seafood Filling
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1 lb raw shrimp, peeled, deveined, chopped
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8 oz lump crab meat (picked over for shells)
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2 tbsp butter
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3 cloves garlic, minced
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½ tsp salt
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¼ tsp black pepper
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½ tsp Old Bay seasoning
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1 tbsp lemon juice
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2 tbsp chopped parsley
🧀 Ricotta Layer
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15 oz ricotta cheese
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1 large egg
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½ cup grated Parmesan cheese
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½ tsp garlic powder
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¼ tsp salt
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¼ tsp black pepper
🥛 Creamy White Sauce (Béchamel)
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4 tbsp butter
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4 tbsp flour
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3 cups milk (warm)
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½ cup heavy cream
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½ tsp salt
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¼ tsp white or black pepper
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¼ tsp nutmeg (optional)
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½ cup shredded mozzarella cheese
🍝 Lasagna & Topping
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12 lasagna noodles, cooked al dente
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
👩🍳 Instructions
1️⃣ Cook Seafood
Melt butter in skillet over medium heat. Add garlic, shrimp, salt, pepper, Old Bay, and lemon juice. Cook 2–3 minutes until shrimp turn pink. Remove from heat and gently fold in crab and parsley. Set aside.
2️⃣ Make Ricotta Mixture
In bowl, combine ricotta, egg, Parmesan, garlic powder, salt, and pepper. Mix well.
3️⃣ Make White Sauce
Melt butter in saucepan. Whisk in flour and cook 1 minute. Slowly whisk in milk and cream. Simmer 4–5 minutes until thick. Stir in salt, pepper, nutmeg, and mozzarella. Remove from heat.
4️⃣ Assemble Lasagna
Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
Layer:
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½ cup white sauce
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4 noodles
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⅓ ricotta mixture
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⅓ seafood mixture
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¾ cup mozzarella
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Repeat layers twice more
Finish with remaining white sauce and Parmesan.
5️⃣ Bake
Cover with foil and bake 30 minutes. Uncover and bake another 10 minutes until golden and bubbly.
6️⃣ Rest & Serve
Rest 10 minutes before slicing.
📝 Notes
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Shrimp should be chopped into bite-size pieces.
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Use fresh lump crab meat for best flavor, but canned works.
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Nutmeg adds classic béchamel depth — optional but recommended.
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Letting lasagna rest helps clean slices.
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Use oven-ready noodles if desired — just add ½ cup extra sauce.
💡 Tips
✔ Don’t overcook shrimp — they finish cooking in oven
✔ Add sautéed spinach or mushrooms for veggie boost
✔ Use part-skim cheeses for lighter dish
✔ Double recipe for holidays or gatherings
✔ Serve with garlic bread and green salad
❓ Q & A
Q: Can I make this ahead of time?
Yes — assemble up to 24 hours ahead, refrigerate, then bake.
Q: Can I freeze seafood lasagna?
Yes — freeze baked or unbaked up to 2 months. Thaw overnight before baking.
Q: Can I use imitation crab?
Yes — but flavor will be milder.
Q: Can I use Alfredo sauce instead of béchamel?
Yes — use 3 cups prepared Alfredo for faster prep.
Q: Can I use other seafood?
Yes — scallops, lobster, or salmon work beautifully.
Q: How do I reheat leftovers?
Cover and bake at 325°F (165°C) for 15 minutes or microwave slices.